Directions

Preheat oven to 350°F. In a large bowl, mix together flour, Splenda, brown sugar, baking soda, cinnamon and salt; break up any brown sugar lumps with your fingers or a wooden spoon. In a separate bowl, whisk together eggs, yogurt and pineapple and vanilla, then add to flour mixture and stir just until combined. Add apples, carrots, 1/4 cup of the coconut and optional raisins, walnuts, and stir gently until well combined. Spoon batter into 16 greased muffin tins filling each about 2/3 full. Top evenly with remaining 4 teaspoons coconut and bake for 25 to 30 minutes, or until cooked through.Note: you can easily make your own oat flour by finely food processing old fashioned dry oats.